Colorful Roasted Veggies with Spices
Ingredients
- 2 small beets, washed, skin peeled and cubed
- 1 purple potato, washed, skin peeled and cubed
- 2 Yukon gold potatoes, washed and cubed
- 1 sweet potato, washed, skin peeled and cubed
- 1/2 cup olive oil
- Salt (to taste)
- Pepper (to taste)
- 1/4 tsp ground cardamom
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground mace
- 1/4 tsp ground nutmeg
- Pinch of ground clove
- 1/2 tsp turmeric
- 2 cloves of garlic, peeled and smashed
- Juice of 1/2 lemon
- Cilantro for garnish
Preparation
Preheat oven to 450°F
In a wide bowl, add 1/4 cup olive oil, the ground spices, salt, pepper, garlic and mix well.
Add all the cubed veggies onto the tray and pour the spice-oil mix on the potatoes
Toss well and sprinkle some lemon and the remaining 1/4 cup oil.
Roast the veggies in the oven for about 25-30 minutes.
Remove from the oven, sprinkle some fresh pepper and cilantro if you like
Serve immediately
Notes
This dish features crispy exterior and creamy interior, perfect for fall with vibrant colors.
